Emulsifiers and stabilizers for bakery products | Food ingredients | Silvateam

Bake-stable filling (pre-oven)

Aglupectin LC-BF
Key parameters	DE: 36 - 38 Dosage: 0.8 - 1.3
Key benefits	High bake stability. Consistent and pumpable texture. Suitable for fruit fillings.

Aglupectin LC-S18XH
Key parameters	DE: 37 - 41 Dosage: 0.7 - 1.2
Key benefits	High bake stability. Consistent and firm gelled texture. Suitable for fruit fillings.

Aglupectin LC-BFB
Key parameters	DE: 36 - 38 Dosage: 0.8 - 1.3
Key benefits	Buffered with E450i, E450iii, E341iii. Creamy and shiny texture. Suitable for tarts.

Aglupectin LC-S18YS
Key parameters	DE: 37 - 41 Dosage: 0.8 - 1.2
Key benefits	Buffered with E341iii. Creamy and shiny texture. Suitable for bake stable neutral fillings.

Aglutex Q7
Declaration	Methyl-cellulose (E461) Xanthan gum (E415) Agar-agar (E406) Tara gum (E417) Dextrose
Key benefits	Freeze and thaw stability. Good pumpability. High bake stability. Syneresis control.

Aglutex FB733
Declaration	Low methoxyl conventional pectin (E440i) Sodium alginate (E401) Standardized with dextrose
Key benefits	It exalts enhance the original flavor giving a fresh product sensation. Imparts smooth and fine texture and a good creamy mouth-feel. Imparts a very high melting resistance stability in oven treatment.

Post oven bakery filling

Aglupectin LA-S07
Key parameters	DE: 32 - 36 DA: 14 - 18 Dosage: 0.8 - 1.2
Key benefits	Gelled but creamy texture. Easy to pump. Suitable for post oven fruit fillings.

Aglupectin LA-S0337HD
Key parameters	DE: 32 - 38 DA: 8 - 12 Dosage: 0.4 - 0.8
Key benefits	Good viscosity and shiny texture. Suitable for acidic donut fillings.

Aglupectin LA-SX1672
Key parameters	DE: 24 - 29 DA: 10 - 14 Dosage: 0.4 - 0.6
Key benefits	Shiny and short texture. Fat replacer in water based products. Suitable for post oven neutral fillings.

Aglupectin LA-S03S
Key parameters	DE: 40 - 48 DA: 8 - 12 Dosage: 0.3 - 0.6
Key benefits	Buffered with E450i. Shiny and short texture. Suitable for cold glazes.

Coatings and glazes

Aglupectin LA-S10S
Application	Concentrated thermo-reversible glazes
Key parameters	pH: 3.1 - 3.5 TSS: 65 - 67 °Bx Dosage: 0.6 - 1.2%
Dilution	Before being applied, they are diluted with 30 - 50% of water, heated to approx. 195°F (90°C), melted and brushed hot onto the product.
Key benefits	Semi-finished glaze in soft gelled form. High flexibility during glazing due to low gelling temperature (around 60°C / 140°F). Very quick gelation on baked products.

Aglupectin LA-S20S
Application	Concentrated thermo-reversible glazes
Key parameters	pH: 3.1 - 3.5 TSS: 65 - 67 °Bx Dosage: 1.5 - 2.0%
Dilution	Before being applied, they are diluted with 30 - 50% of water, heated to approx. 195°F (90°C), melted and brushed hot onto the product.
Key benefits	Semi-finished glaze in soft gelled form. High flexibility during glazing due to low gelling temperature (around 60°C / 140°F). Very quick gelation on baked products.

Aglutex J202
Application	Spray glazes
Key parameters	pH: 4.8 - 5.2 TSS: 65 - 67 °Bx Dosage: 1.0 - 2.0%
Dilution	They are diluted with 30 - 50% of water, heated up to 80 - 90°C / 176 - 195°F using a heatable spraying device and then sprayed hot onto the product
Key benefits	Semi-finished glaze in creamy form. Uniform and small gel particles. Low viscosity results in a thin layer while spraying pastries and cakes.

Aglutex J693
Application	High quality shear reversible glazes
Key parameters	pH: 4.2 - 4.4 TSS: 67 - 68 °Bx Dosage: 0.7 - 0.9%
Dilution	They can be diluted with 5 - 10% of cold water, mixed and easily applied cold onto the product with a brush.
Key benefits	Semi-finished glaze with gelled texture and excellent thixotropic behavior. Freeze-thaw stability.

Aglutex J691
Application	Standard quality shear reversible glazes
Key parameters	pH: 3.9 - 4.1 TSS: 69 - 71 °Bx Dosage: 0.7 - 0.9%
Dilution	They can be diluted with maximum 5% of water, mixed and easily brushed cold onto the product.
Key benefits	Semi-finished glaze with excellent transparency and spreadability.

Aglupectin LA-S03S
Application	Cold glazes
Key parameters	DE: 40 - 48 DA: 8 - 12 Dosage: 0.3 - 0.6
Key benefits	Buffered with E450i. Shiny and short texture. Suitable for cold glazes.

Doughs and batters

Aglumix® 01
Application	Gluten free bread
Key parameters	Dosage: 0.8 - 1.2%
Key benefits	Viscous and creamy texture. Easy to handle dough. Good leavening properties. Uniform distribution of air bubbles. Softness and sponginess.

Aglupectin HS-RB
Application	Pita bread
Key parameters	Dosage: 0.8 - 1.2%
Key benefits	Good elasticity. Easy to handle dough. Good flavor release. Soft structure with a "pocket" in the middle.

Aglumix® 01
Application	Muffins
Key parameters	Dosage: 0.15 - 0.30%
Key benefits	Good viscosity of the dough. Light taste and soft texture. Improved crumbling structure.

Bakery

Fruit filling.
Post-oven filling.
Coatings and glazes.

Beverages

Fruit juices.
Fruit-based drinks.
Particle suspension.

Confectionery

Jellies.
Candies.

Dairy

Desserts.
Gelatin free.
Cheese.

Jams

Jams and fruit preparations.
Low sugar marmalades.
Toppings and ripples.